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Culinary Arts & Cooking vocabulary · Cooking Methods & Techniques

Sauté

Meaning in culinary arts & cooking, with examples

/soʊˈteɪ/verbCore term

In culinary arts & cooking, sauté means: To cook small pieces of food quickly in a little hot fat in a pan, moving or tossing them so they brown evenly. From French sauter, "to jump".

In Turkish: sotelemek, az yağda çevirerek kavurmak

How it is used

Used for vegetables, mushrooms, pieces of meat and seafood. In a brigade kitchen the cook in charge of this work is the sauté cook or saucier. The past form is sautéed; you also see sauté pan.

Example sentences

  1. Sauté the mushrooms in butter until they're golden.

  2. Don't overcrowd the pan, or the vegetables will steam instead of sauté.

Common collocations

  • sauté in butter
  • sautéed vegetables
  • sauté pan
  • lightly sauté
  • sauté station
  • searTo brown the surface of meat or fish quickly in a very hot pan or on a grill, creating a dark, tasty crust.
  • frying panA shallow, flat-bottomed pan with a long handle and sloping sides, used for frying, sautéing and searing.
  • caramelizeTo heat sugar, or food that contains sugar such as onions, until it turns brown and develops a rich, sweet, slightly bitter flavour.
  • deep-fryTo cook food by putting it completely under hot oil, usually between about 160°C and 190°C, until it is crisp and golden.

More terms: Cooking Methods & Techniques

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